· 2 sticks unsalted butter, cut into 8 pieces
· 1 cup (packed) golden brown sugar
· 1/2 cup honey
· 5 cups quick-cooking oats (not instant or old-fashioned)
· 1/2 cup cocoa powder
· 1 teaspoon cinnamon
· ½ teaspoon salt
Preheat convection oven to 325°F. Butter 9 x13-inch glass baking pan.
Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat.
Add oats and remaining ingredients; stir until coated.
Transfer mixture to prepared pan and spread out in even layer. Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 12 rectangles (mixture will still be soft). Cool completely in pan before serving.